"AXIS" - Traditional Craft Forms Jan.-Feb. 2000

Shochu (Japanese distilled spirits)

hybrid studio

Yutaka SUZUKI Photography

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Shochu (Japanese distilled spirits)

"The essentials of shochu making is Koji(yeast), Moto(mash) and Tsukuri(skills)" says producer Yusaku Takenouchi. After yeast is evenly rubbed onto the rice it's placed in Koji room (cultivation room) . The master distiller Toyomi Kurose pays sleepless attention to the progress. Yeast-added rice puts into eathen pots. Mash in the pot makes constant popping noise. Sometime it creates such a big splash that mash flies out of the pot. Finally mash is added steemed sweet potatoes, then distill. When shochu starts dripping from the distiller its alcohol contents is as high as 67%. This first dripping shochu is very good. if you have a chance to sip it, try it.

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